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Remoulade Sauce Creole Style
from the kitchen of Sharmagne Leland-St. John
1 1⁄4cup mayonnaise
1⁄4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons white wine vinegar
1 teaspoon freshly squeezed lemon juice
1 teaspoon Louisana hot sauce
1 teaspoon Worcestershire sauce
2 shallots, minced
3 teaspoons parsley, minced
1 teaspoon paprika
1⁄2 teaspoon cayenne
1⁄4 teaspoon garlic powder
2 tablespoons capers, chopped
In a mixing bowl, add all ingredients in the
order listed above, mixing after each addition.
Taste to adjust the seasoning if needed.
Store in refrigerator until ready to use.
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